Flavor Trends, Strategies and Solutions for Menu Development

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By Rob Corliss
January 14, 2022

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Five easy entry points for incorporating modern Greek across the menu:

  1. 1Feta Fries Shareable: Pile french fries over a bed of creamy whipped feta cheese and top with minced pickled banana peppers.
  2. 2Blushing Tzatziki Beet Salad: Toss roasted beets and slivered red onions in tzatziki and top with toasted walnut halves.
  3. 3Greek Omelette Roller: Roll a three-egg omelette around a crispy spanakopita to play with creamy/crunchy textures.
  4. 4Cyprus Meatballs: Simmer lamb meatballs in a caramelized garlic-tomato sauce and top with a dollop of tapenade and chopped preserved lemons.
  5. 5Baklava Cheesecake: Adapt the classic baklava as a cheesecake wrapped in phyllo, baked and topped with crushed, roasted pistachios and a honey drizzle.

ABOUT THE AUTHOR

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

ISSUE

From the January-February Top 10 Trends 2022 issue of Flavor & The MenuFrom the January-February Top 10 Trends 2022 issue of Flavor & The Menu

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STORY TAGS

2022 January-February Top Ten Trends
2022 Trends Greek
Top 10 Trends


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.